Hara bhara aur lal maans sheekh kebab
Yashoda Rao, Master Chef India, 2016, contestant
Ingredients for the Hara Bhara Kebab
1 kg minced meat
50 gm boiled channa dal ground
8 green chillies
½ tsp turmeric
1 bunch coriander chopped
1 bunch mint chopped
1 tbsp raw papaya paste (with skin)
2 onions grated and squeezed dry
1 tbsp garlic ginger paste
4 tbsp lime juice
1 tsp coriander powder
1 tsp jeera powder
1 tsp garam masala
1 tsp pepper coarsely ground
50 gm almond (boiled and coarsely done)
Few strands of saffron soaked
Salt to taste, skewers sticks and butter
Ingredients for lal maans
1 kg minced meat
50 gm boiled channa dal ground
2 tbsp red chilli paste
½ tsp turmeric
1 tbsp Kashmir chilli
½ tsp turmeric
1 bunch coriander and mint chopped
1tbsp raw papaya paste (with skin)
2 onions grated and squeezed dry
1 tbsp garlic-ginger paste
4 tbsp lime juice
1 tsp coriander powder
1 tsp jeera powder
1 tsp garam masala
1 tsp pepper coarsely ground
50 gm almond (boiled and coarsely ground)
Few strands of saffron soaked
Salt to taste
Skewers sticks and butter
Method
Soak the channa dal for an hour and parboil it (do not pressure cook). Strain it and allow it to cool, then blend it. Now, mix all the ingredients, including the channa dal in a blender and blend it to a fine fibre dough consistency. Place this in the fridge over night. The next day, remove it and arrange it in the skewer evenly. Apply a little water or oil in your palm so that the dough does not stick to your palm. Grill it for five to seven minutes by turning the skewer now and then, also apply little butter while grilling. The tenderiser, papaya, ensures quick cooking. Serve hot with your choice of chutney. Grill the meat with green and red masala alternatively to have dual-coloured kebabs. Serve hot with homemade chutneys.
Chop kebab
Dakhani lamb chop kebab
Ingredients
1 kg fleshy lambs chop (lightly hammered)
3 tbsp mustard oil
1 tbsp raw papaya paste
1 tbsp fresh garlic ginger paste
1 tsp jeera powder
1 tbsp chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp dil bahar masala (optional)
1 tsp chat masala
½ tsp aamchur powder
½ tsp black pepper powder
Oil for cooking
Salt to taste
Method
Wash and pat dry the lamb chops. Put them on a flat plate and smear them with ginger-garlic paste, papaya paste and mustard oil. Smear the paste well on either sides of the chops, then add the rest of the ingredients and mix well. Arrange all the pieces on a plate and allow it to rest for two hours.
Heat a tbsp of oil in a sauce pan on medium flame, place each piece of chop, about four at a time and cover with the lid for two minutes. Then turn over the pieces and cover the lid for another two minutes.
Remove the lid and cook for two more minutes, and the lamb chop kebabs are ready to serve. Have with a green salad and your choice of chutney.
Kebab-e-machi
Kebab-e-machi
Supreet Kaur, food connoisseur
Ingredients
1 pomfret
1 egg
2 green chillies
Oil for frying
1 finely chopped onion
A few mint leaves
A few coriander leaves
1 lemon
2 slices of bread crumbs
Black pepper powder
Salt to taste
For the ground paste
1 tsp jeera
l 4 flakes garlic
1 piece ginger
3 green chillies
Method
Clean the fish and boil with salt and lemon juice. Then, remove the skin and bones and mash well. Chop the onions, green chillies, coriander leaves and mint leaves finely, and add it to the fish. Meanwhile, soak bread in water, then squeeze out the excess water and add the fish-mixture to it, then add salt and pepper to taste. After that, add the ground paste (jeera, green chillies etc.) and mix well. Add lemon juice if desired. Shape into kebabs. Dip in beaten egg, coat with bread crumbs and shallow fry .
Sweet corn kebab
Sweet corn kebab
Ingredients
2 corn cobs
½ cup rice
Oil for frying
Salt to taste
½ tsp pepper
2 green chillies
1 cup milk
1 tsp butter
½ tsp jeera
Pinch of soda-bicarb
Maida and bread crumbs for batter
Method
Wash and boil rice with a pinch of salt. Grate corn. Heat one teaspoon of butter and then add jeera. When it splutters, add grated corn, salt and pepper, and one cup of milk. Let the corn cook till it’s tender. Mix in the cooked rice, chopped green chillies and a pinch of soda-bicarb. Cook on a slow fire till the mixture is well blended and thick. Shape it into thin long fingers, meanwhile, make a simple batter with maida and dip the fingers in it. Coat with bread crumbs and fry.
